Beef Stew

Preheat the oven to 325°.

In a large bowl, mix the flour, cayenne (if using), salt and pepper until evenly combined. Pat the meat dry, add to the flour mixture and toss to coat.

Heat the oil in a large Dutch oven over medium-high heat. Sear the meat (in batches, if necessary) until brown on all sides. Place back in the bowl that the meat was tossed in.

Add the butter and reduce the heat to medium. Add the onions, carrots and celery. Cook, stirring occasionally, until the vegetables are softened and beginning to brown, 10-15 minutes. Add the garlic, tomato paste, thyme, and bay leaves and stir to coat. Stir in the wine and beef broth and scrape up any browned bits stuck to the bottom of the pan. Add the potatoes and the meat and any accumulated juices. Stir to combine.

Bring to a boil over high heat, then reduce the heat to a simmer. Cover the stew with a lid and transfer it to the oven. Cook until the beef is tender, 2 to 2½ hours.

Check the stew once or twice during cooking. If it seems dry, add more broth or water.

Re-season to taste. Serve hot.